Baked Pumpkin, Kale & Goat Cheese Eggs

Serves: 1

Happy Sunday! I hope you are having a great weekend! Have you been out working on that holiday shopping yet? I have yet to start, but at least I have the list of what to get made! The boyfriend and I celebrated our Thanksgiving together yesterday. Yes, that’s right…I cooked a second full Thanksgiving dinner! However, this time around my plate was 100% clean! He enjoyed all the indulgent recipes since he didn’t get those things on Thanksgiving (he was at the Jets/Patriots football game and chose to freeze his butt off outside instead of being home, warm and surrounded by great food and amazing people ;)) So, be prepared for more Thanksgiving inspired meals on my upcoming WIAW….I have LOTS of left over turkey!

Today’s recipe is very easy to make, tastes amazing and makes a huge portion! You know my love for large portions! It will make the perfect addition to your Sunday brunch or bake it in advance and take it with you for lunch with a salad and some fresh fruit!

Fit Ingredients

  • 1 large egg
  • 3 large egg whites
  • 1/2c (42g) kale (I used frozen)
  • 1/2c (122g) canned pumpkin (not pie filling)
  • 1 oz fresh goat cheese
  • 1/4 tsp nutmeg
  • salt & pepper to taste


  • 6 inch cake pan (or cast iron skillet)
  • non stick spray



1. Pre heat your oven to 375 degrees.

2. Spray your pan/skillet with non stick spray.

3. In a bowl whisk together your egg and egg whites.

4. Mix remaining ingredients into your eggs.

5. Pour the egg mixture into your pan.

6. Bake for ~35 minutes or until set in the middle.

7. Serve immediately.

This egg bake was delicious! It had a nice, subtle sweetness from the pumpkin and nutmeg, plus a savory note from the kale and a salty tang from the goat cheese! It hit my palate on all notes! I ate this along side some baked sweet potato fries! With all the protein and fiber, this meal kept me full for a very long time!


Nutrition:(for the entire recipe)

Calories: 236.5, Protein: 23.0, Carbs: 13.5g, Fat: 10.1g (5g Saturated), Sodium: 265mg, Fiber: 6g (Net Carbs: 7.5g)


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